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Instant Pot Honey Garlic Chicken are sweet, savory, tender, and juicy chicken thighs prepared with the most amazing honey garlic sauce and cooked in an Instant Pot. Dinner, from start to finish, will be ready in 30 minutes!
If you love making Instant Pot chicken dishes, check out my Instant Pot Chicken Mole for a flavorful twist with a hint of chocolate and spices. Craving something comforting? This Instant Pot Chicken and Dumplings recipe is perfect for a cozy dinner.
My #1 recipe for honey garlic chicken has been revisited and updated with a new twist because an Instant Pot is all the rage these days.
I know it’s so hard to choose between crock pot honey garlic chicken and instant pot honey garlic chicken. One takes hours to cook, and the other is ready in minutes. Honestly, though, the Instant Pot might be my new favorite way to cook. I do love my Crock Pot, but this pressure cooker thingamajig is a game-changer. Or maybe you’re more into good ol’ boneless skinless chicken thigh recipes on the stovetop? I love that, too.
Instant Pot Honey Garlic Chicken
This easy recipe for honey garlic chicken thighs is packed with so much flavor and requires very little effort. With just a handful of ingredients, this dish continues to be one of my go-to’s because it’s low maintenance and it’s fall-off-the-bone amazing.
Clearly, I’m not talking about just any old chicken here. I’m referring to that special kind of garlic chicken that finds the perfect balance between sweet and savory, tender and juicy, similar to how the best bourbon chicken recipe masters that blend. Also, it can be made in about 20 minutes and that just makes my heart sing for joy! What’s more is that I always make extra so that I have at least some leftovers for tomorrow’s lunch. Adding it over a green goddess salad is pure bliss!
Gosh… There is not one single thing I don’t love about this type of food. The flavors in this dish are so simple, yet when combined, they are SO GOOD and out-of-this-world fantastic. It’s one of those recipes that you make once, and then you make twice, and then suddenly you can’t wait to make it again.
Recipe Ingredients
No big deal – the following are just a handful of ingredients you probably have sitting around. But once you put them all together? GIRL! The magic happens. This blend of sweet, savory, and aromatic ingredients creates a sauce that will take your taste buds on a joyride. Trust me, there’s nah.thing better. Let’s dive into what you’ll need to make these honey garlic chicken thighs.
For the honey garlic sauce
- Honey – Adds sweetness and helps create a caramelized glaze. Maple syrup or agave nectar are good alternatives.
- Garlic—I love this sauce with tons of fresh garlic, but you can also use garlic powder. You’ll need about a teaspoon.
- Soy sauce – Contributes an umami flavor and balances the sweetness of the sauce. Tamari or coconut aminos will also work.
- Ketchup – Adds some tanginess and body to the sauce.
- Dried oregano – For a hint of herbal flavor. Italian seasoning or dried thyme are okay to use.
- Parsley – Fresh parsley provides freshness and a pop of color, but fresh cilantro or basil is a great substitute.
For the chicken
- Sesame seed oil – Adds a nutty flavor and aroma, perfect for sautéing. Olive oil or canola oil can also be used.
- Bone-in, skinless chicken thighs – Boneless chicken thighs or chicken breasts can be used, but you’ll have to adjust the cooking time accordingly.
- Salt and black pepper – Basic seasonings to enhance overall flavor.
- Toasted sesame seeds – These add a bit of crunch and pretty visual appeal. I have also used chopped cashews and it was delicious.
- Sliced green onions – I use these for a garnish and to add a mild onion flavor and freshness. Chives are a good alternative.
How To Make Honey Garlic Chicken in the Instant Pot
Whether you want to make this in the crock pot, as we have done up until now, or in the Instant Pot, trust me when I say that no matter what route you take, in the end you’ll just be super glad that you made it. Once you’ve prepared the sauce, you can move on to browning the chicken thighs right inside your Instant Pot – one pot means one meal and fewer dishes to wash. I used bone-in chicken thighs and could fit only 4 at a time, but if you choose boneless thighs, you can fit 6 to 8 at once.
- Prepare the sauce: In a small mixing bowl, combine honey, minced garlic, soy sauce, ketchup, oregano, and parsley. Mix until well combined and set aside.
- Heat the Instant Pot: Set the Instant Pot to sauté mode and add sesame oil to the pot.
- Brown the chicken: Season the chicken thighs with salt and pepper. Arrange the seasoned chicken thighs in the Instant Pot and cook for about 2 to 3 minutes per side. Browning the chicken adds depth of flavor and helps to lock in juices.
- Add the sauce: Pour the prepared honey garlic sauce over the chicken thighs.
- Cook in poultry mode: Cover and lock the lid of the Instant Pot, then cook in poultry mode for 20 minutes.
- Release the pressure: Turn off the Instant Pot and allow it to release the pressure naturally for about 5 minutes. This step is important for safely opening the pot and ensuring the chicken remains tender.
- Serve and garnish: Transfer the cooked chicken to a serving plate and spoon the sauce over the top. Garnish with toasted sesame seeds and sliced green onions and enjoy.
Recipe Tips
- Chicken options. If you only have chicken breasts, don’t worry! Just use the same method, but cook on the poultry setting for 10 minutes.
- Soy sauce substitute. If you are allergic to soy sauce or can’t have soy for other reasons, feel free to use coconut aminos which is soy-free, gluten-free, and vegan.
- Thicken it. Want a thicker sauce? After cooking, remove the chicken and set the Instant Pot to sauté mode. Simmer the sauce until it reduces to your desired consistency.
- Make it spicy. For an extra kick, add a pinch of red pepper flakes to the sauce.
- Make it with fish. I also have a seafood option with the same wonderful flavors Grab this recipe for honey garlic sauce salmon.
Serving Suggestions
To soak up all the delicious honey garlic sauce, I often serve honey garlic chicken over rice or with beef ramen (minus the beef). I like to add a side of my air fryer roasted broccoli and mashed potato pancakes for a complete meal. For dessert, a slice of German marble cake is the perfect finish!
Storing and Reheating
To store leftover chicken, let it cool completely before placing it in an airtight container. Keep it in the refrigerator for 3-4 days. For longer storage, you can freeze the chicken for up to 3 months. Thaw in the refrigerator overnight before reheating.
More Delicious Chicken Recipes
- Spicy Sweet Sticky Chicken Thighs
- Crock Pot Chicken Drumsticks
- Instant Pot Chicken Tinga
- Black Pepper Chicken
- Crock Pot Honey Lemon Chicken
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Instant Pot Honey Garlic Chicken
Ingredients
- ⅓ cup honey
- 4 cloves garlic, minced
- ½ cup low sodium soy sauce
- ½ cup ketchup, I use no-salt ketchup
- ½ teaspoon dried oregano, or any other dried herbs that you prefer
- 2 tablespoons chopped fresh parsley
- 1 tablespoon sesame seed oil, vegetable oil or olive oil can be used
- 4 to 6 bone-in skinless chicken thighs
- salt and freshly ground black pepper, to taste
- ½ tablespoon toasted sesame seeds, for garnish
- sliced green onions, for garnish
Instructions
- Make the sauce. In a small mixing bowl combine honey, minced garlic, soy sauce, ketchup, oregano and parsley; mix until well combined and set aside.
- Prep and cook the chicken. Heat the Instant Pot in sauté mode. Add sesame oil to the pot to heat up. Season the chicken thighs with salt and pepper and cook them for about 2 to 3 minutes per side or until browned.
- Add the sauce. Add the prepared honey garlic sauce to the pot; cover and lock the lid.
- Cook. Set the IP on poultry mode (or pressure cook mode) and cook the chicken for 20 minutes. Turn off the pot and allow it to release the pressure, about 5 minutes.
- Serve. Transfer the chicken to a serving plate and spoon the remaining sauce from the pot over the top. Garnish with toasted sesame seeds and sliced green onions, then serve.
Video
Notes
- Soy sauce alternatives. If you are allergic to soy sauce or can’t have soy for other reasons, feel free to use coconut aminos, which is soy-free, gluten-free, and vegan.
- Chicken. You can make this with boneless chicken thighs or chicken breasts, but you will have to adjust the cooking time because boneless meat cooks faster than bone-in.
- Burn notice. If you get a “burn notice” on your Instant Pot, it usually means there’s not enough liquid in the pot or that something is stuck to the bottom. To avoid this, you can deglaze the pot after browning the chicken by adding a bit of broth or water and scraping up any browned bits before adding the honey garlic sauce.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I made this exactly as directed and it turned out well, to great compliments from all. The sauce left in the pot was thin and runny, not at all like in the photo. I used only a few tbsp on the meat tray and the rest went down the drain. If I’d been less rushed, I’d have heated it stovetop and thickened it with cornstarch, as others have suggested. The green onion/sesame seed garnish just dresses it all up; not essential but sure makes it appetizing!
Sauce is running, however, what we did was after we removed the thighs is turned IP to saute and added cornstarch…came out perfect
Thanks Bruce for this tip.
Made this as directed (except I didn’t have no salt ketchup or low sodium soy sauce, so used the normal stuff I had on hand) and it came out amazing! The chicken just fell off the bones.
I am on weight watchers and was trying to figure out points without adding the extra sauce that was left in the pot. I measured about a cup and 1/4 of sauce that went down the drain….I know the chicken would have added some liquid so hard to figure it out. I guess I should just enjoy that I had an amazing dinner! If anyone has an idea, I’d be happy to hear. I logged the 2 thighs that I ate and then 3 points for the sauce…such a guessing game sometimes.
Thanks again for the great recipe!
So grateful to have another excellent instant pot dish in my arsenal – THANK YOU! Wowing the in-laws with said dish – PRICELESS. You saved me tonight! LOL
WOOOOT!! Always a SUCCESS when the in-laws are involved! haha 😀 SO happy you all enjoyed it!
Can this be made with a whole chicken?
I don’t see why not.
Hi everyone! I made this tonight! It was great! I do have one question! For weight watchers, I had half of a chicken breast! How many points would that be including the sauce? Thanks so much!
7 points
this was my first instant pot attempt… came out pretty good! I don’t have a poultry setting and had boneless thighs. I did 13 minutes on meat/stew and it was cooked perfectly. Served in bowls over rice and used some cornstarch to thicken the sauce a bit. It was a hit!
I made this tonight with 5 chicken thighs. I thought it was really good. The sauce could have maybe been a little thicker but I thought it was really tasty. I cooked it on the meat/stew setting for 10minutes and it came out perfect. Will definitely keep this recipe.
Made this tonight, following the recipe exactly except I threw in one boneless breast for my wife who dislikes dark meat, and I didn’t use low sodium soy sauce or ketchup. I regret that I didn’t follow the low salt recommendation because it turned out a little saltier than desired, though tolerable. I’m just cheap and already had regular soy sauce and ketchup. Everybody loved it. I served it in bowls over white rice and drizzled some sauce over the meat and rice before garnishing with the onions and toasted sesame seeds. Next time I think I’ll strain the sauce then thicken it with a little cornstarch slurry before drizzling. I’m also considering putting the garlic in the oil immediately after browning the chicken and giving it a little sear before adding the sauce and meat back into the cooker. Of course, those extra steps add prep time which sort of offsets some of the benefits of using the pressure cooker and the simplicity of the recipe.
Did you make the rice in a separate pot or did you do it all in the instant pot? If you did it all in one, how did you do it?
Great recipe. First dinner ever made in my Instant Pot! It was delish and I would make it again. Thanks for sharing.
I love the combination of flavors!